Coppa di Testa with Herbs and Citrus

Coppa di Testa with Herbs and Citrus

Recipes with Coppa di Testa

A vibrant Coppa di Testa recipe infused with fresh herbs and zesty citrus notes. This version offers a lighter, more refreshing take on the traditional head cheese, perfect for warm weather.

Prep Time

45 min

Cook Time

4 hours

Servings

8

Difficulty

Medium

Ingredients

  • 1 pig's head, split and cleaned
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 large onion, quartered
  • 4 cloves garlic, smashed
  • 1 bunch fresh parsley
  • 1 bunch fresh thyme
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1 tbsp black peppercorns
  • 2 bay leaves
  • Salt, to taste
  • 1/4 cup white wine vinegar

Steps

1

Place the pig's head in a large pot and cover with cold water. Add the carrots, celery, onion, garlic, parsley, thyme, lemon zest, orange zest, peppercorns, bay leaves, and salt.

2

Bring to a boil, then reduce heat and simmer for 3-4 hours, or until the meat is very tender and easily falls off the bone.

3

Remove the head from the pot and let it cool slightly. Strain the broth and reserve.

4

Once cool enough to handle, remove the meat, skin, and cartilage from the head. Discard the bones and any unwanted pieces.

5

Chop the meat, skin, and cartilage into small pieces. Mix with the white wine vinegar and season with salt to taste.

6

Line a loaf pan or mold with cheesecloth. Pack the meat mixture tightly into the pan.

7

Pour enough of the reserved broth over the meat to just cover it. Fold the cheesecloth over the top.

8

Place a weight on top of the loaf pan and refrigerate for at least 6 hours, or preferably overnight, to allow the coppa to set.

9

Unmold the coppa and slice thinly. Serve cold.

Tips

For a richer flavor, use a combination of pork jowl and cheek meat in addition to the head meat. You can also add other herbs and spices to the broth, such as juniper berries or coriander seeds. Serve with crusty bread and mustard.